Grilled Pork Chop Ingredients  4 pork chops (about 1/2-inch thick)  Neely's Seasoning, recipe follows  Neely's BBQ

Sauce, recipe follows Directions Apply Neely's Seasoning to each pork chop. Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours. Place pork chops on grill and cook until internal temperature is 160 degrees F. Reapply BBQ sauce to pork chops prior to serving. Neely's Seasoning:  1 cup paprika  3 1/2 tablespoons sugar  1/2 teaspoon onion powder Mix all ingredients together in a small bowl. Neely's BBQ Sauce:  2 cups ketchup  1 cup water  6 tablespoons brown sugar  5 tablespoons white sugar  1 1/2 teaspoons freshly ground black pepper  1 1/2 teaspoons onion powder  1 1/2 teaspoons dry mustard powder  1 1/2 teaspoons paprika  1/2 lemon, juiced  1 teaspoon Worcestershire sauce  1/2 cup apple cider vinegar  1 teaspoon light corn syrup Combine all of the sauce ingredients in a large saucepan or Dutch oven. Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking. Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
Beef Taco Ingredients  3/4 cup peanut oil  12 (6-inch) yellow corn tortillas  Kosher, for seasoning, plus 1 teaspoon for beef  1 medium onion, chopped  16 ounces ground sirloin  2 cloves garlic, minced  1 recipe Taco Potion #19, recipe follows  2/3 cup low-sodium beef broth  6 ounces panela cheese, crumbled  12 pickled jalapeno slices  1 cup shredded iceberg lettuce, optional  1 large tomato, seeded and chopped, optional  1/2 cup fresh cilantro leaves, optional  Special equipment: heavy duty aluminum foil Directions Make a taco mold by folding a 5-foot long piece of heavy-duty aluminum foil into a block that is approximately 8 inches long, 4 inches high and 2 inches deep, forming a shape to mold the taco. Set aside. Heat the oven to 250 degrees F. Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature. Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling. Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes. Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately. Taco Potion #19:  2 tablespoons chili powder  1 tablespoon ground cumin  2 teaspoons cornstarch  2 teaspoons kosher salt  1 1/2 teaspoons hot smoked paprika  1 teaspoon ground coriander  1/2 teaspoon cayenne pepper Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month. Yield: 1/4 cup plus 2 tablespoons

you may add some more coffee to the drink. just before pouring in the frothy mixture. or both together. It is even simpler than the basic cappuccino. massed in to paste 2 medium size red bell pepper. and nutmeg. that you can add to milk and sip away. and fill only ¾ of your cup with coffee. Kaldereta is the most popular celebration dish.  Brew the coffee till it is strong. prepare a tall glass filled to the brim with ice cubes. even this drink can be varied with additions of chocolate. Pour in the frothy milk and sugar mixture. I have to include it on my celebration dish list for this holiday season for the reason that it is one of the most numbers of queries at this time. Vanilla extract is another choice. whole sweet pickle. cardamom. caramel. add in all the ingredients and shake thoroughly. You can also use a whisk for this purpose. Voila! Again. This could be the perfect drink to warm up to. Easy Iced Cappuccino Enough of hot drinks. Special Beef Kaldereta. Ingredients: 1 kilo beef spareribs 1/2 cup chicken liver. To my overseas readers who cannot find those kaldereta mixes and those that wanted to cook kaldereta from the scratch here is how I cooked it. Use a whisk or a milk frother to give it the real frothy appearance.) oz Cold Milk  3 tbsp Warm Water Preparation  First. or a jar that can be sealed. ground peppercorns 2 medium size onion. chopped 1/2 head garlic. If you want to add a delicious twist to your cappuccino. and a few variations here and there. Basic Cappuccino Recipe This cappuccino recipe. and store it in an airtight jar. Click here to see all. can help you create your own favorite brand of cappuccino.  In a shaker. You have 2 cappuccinos ready to go! Freshly ground coffee. If you prefer strong coffee. I know that everyone does not have the time to experiment. Ingredients  1 cup Coffee Granules  1 cup Sugar  ¾ cup Powdered Chocolate Drink Mix  4 cups Powdered Milk  ½ jar Flavored Creamer Preparation  Mix together all ingredients in a large bowl. Ingredients  1½ cup Strongly Brewed Coffee  1 cup Skimmed Milk  1 tsp Sugar Preparation  Put the sugar in the milk and thoroughly heat it in the microwave oven. just add 3 tablespoons of this mixture to 6 ounces of boiling water. As goes for the above mentioned recipes.  When you desire a cappuccino. as all you have to do is make the mix once and store it. But all those recipe uses commercial kaldereta mixes. I have already posted kaldereta recipe. chopped 1/4 cup vinegar 1 cup green olives 1 cup tomato sauce 1/2 tsp hot sauce . or even hazelnut. can give your cappuccino a fresh and smooth flavor. is quick and easy to prepare.Cappucino How to Make a Cappuccino The beauty of attempting a cappuccino recipe at home is the ability to experiment with your drink.  Pour the milk in a blender and blend till it develops a thick layer of froth.  Add in a pinch of cinnamon for a spicy flavor. you can add more flavors in this such as cinnamon. add 2-3 tablespoons of caramel or 2 tablespoons of chocolate. and all you want is a basic cappuccino to keep you going. cut into 1” square 2 pcs. without a machine. Now. when you have a casual gathering of friends over at your apartment. fried. The strength of the coffee and the sweetness can vary as per your choice. However. The same goes for the sugar. It's time for a chilled cappuccino recipe to find its way into your kitchen. sliced crosswise 1 small can button mushroom 1/2 cup grated cheddar cheese 1/2 tsp. vanilla. like a dollop of caramel. or a dash of chocolate.  Pour the drink into the glass. developing a flavor for your favorite coffee beans. with a coffee grinder. Ingredients  2 tsp Instant Coffee  1 tsp Sugar or a Low Calorie Sweetener  6 (fl. or garnish the drink with some chocolate. Instant Cappuccino Recipe This homemade instant cappuccino recipe is actually a cappuccino mix.

e.  Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor. combine the beef (with the fat). tomato sauce. Open beer can and take several gulps (make them big gulps so that the can is half full). Cook the chicken over medium-high. balancing the bird on its 2 legs and the can like a tripod. Transfer the bird-on-a-can to your grill and place in the center of the grate. quartered (optional: fried) 1 medium sized carrot. Add bell pepper. Rub chicken lightly with oil then rub inside and out with salt. Grabbing a chicken leg in each hand. bay leaves and beef stock. peeled and quartered 5 medium potatoes. Bring to a boil and simmer until the beef is almost tender Add the vinegar and let boil for a minute or two Add the potatoes. In a saucepan. onions. for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh. Drain marinade and stir fry meat until color changes to light brown. Beer can chicken Ingredients       Directions 1 (4-pound) whole chicken 2 tablespoons vegetable oil 2 tablespoons salt 1 teaspoon black pepper 3 tablespoons of your favorite dry spice rub 1 can beer Remove neck and giblets from chicken and discard.occasionally stir to thicken sauce Serve hot with white rice Beef Mechado Cooking Tips:  Pressure cook the beef with the beef stock for faster cooking time. serve hot. . Rinse chicken inside and out. Remove from grill and let rest for 10 minutes before carving.  Fry the potatoes before adding to the casserole. keep aside. Set aside. sliced in 1/2" sections 2 red bell pepper. Add more water as necessary. with the grill cover on. mushroom. add meat and sauté for another 2-3 minutes. Add 8-10 cups of water. carrot. pepper and dry rub. hot sauce. ground peppercorns and bay leaf simmer for 1 to 1/2 hours or until meat are tender and just enough sauce remains. plunk the bird cavity over the beer can. Add tomato sauce and stir cook for 3-5 minutes. a dash of salt and pepper for 5-10 minutes.3 bay leaf salt Cooking procedure: Marinate beef meat with vinegar. cheddar cheese and season with salt and cook for another 2-3 minute. Place beer can on a solid surface. and pat dry with paper towels. indirect heat (i. green olive and cook for 2-3 minutes or until sauce thickens. Add liver paste. and bell pepper Let simmer until potatoes and carrots are cooked . no coals or burners on directly under the bird). sliced 2 cups beef stock or 2 bouillon cubes dissolved in water 3 bay leaves (laurel leaves) 1/4 -cup vinegar 2 cups tomato sauce or 1/2 cup tomato paste 1 cup soy sauce salt & pepper to taste Mechado Cooking Instructions: Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa) In a casserole. Beef Mechado Recipe Estimated cooking time: 1 hour Mechado Ingredients:                   1 kilo of beef cut into chunks 1/8 kilo of pork fat cut into strips 4 onions. or until the thigh juice runs clear when stabbed with a sharp knife. soy sauce. sauté garlic and onion.

cut into serving pieces  3 cloves garlic. tarragon. fry chicken pieces and brown a little. heavybottomed skillet (cast iron. Ingredients 2 cups grapeseed oil. Yield: Serves 4.perfectly tender. again until golden brown. Pour in patis and season with curry powder. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled). Cover and bring to a boil. Cover. fryers. 4. and then use tongs to turn the pieces over and fry for another 10-12 minutes. Remember when working with hot oil. dad. They said that when they start eating this chicken curry. but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking. 5. quartered and fried  1 lb. Sauté for a few minutes until soft. "tell your website readers that your dad says this is a good one. leaving some herbs on chicken. Remove from heat.just what one wants in fried chicken. La. 6. 2.Buttermilk Fried Chicken Recently at dinner my father instructed me. curry powder  salt and pepper  1 cup water  1 red bell pepper. mix flour with seasonings. the Filipino chicken curry is still the best. Serve hot. my mother has had good results from soaking chicken in plain yogurt instead of buttermilk. Chicken Barbecue Ingredients             1 (3 pound) fryer (see Wikipedia on the difference between broilers. chicken curry is a dish that we usually make during birthdays and parties back in the Philippines. 2. Add garlic and onion. bell peppers and fried potatoes. Ingredients :  2-3 tbsp. Place chicken in a slow cooker. He and his partner. Meanwhile. In a bowl. cut into big squares  3 celery stalks. This chicken was good . paprika. oil  3 potatoes. thyme) or a teaspoon each of the dried herbs. salt and pepper.something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). 3 Place chicken pieces in bag with flour and shake until thoroughly coated. crunchy . Pan fry potatoes. (Regarding the use of buttermilk. cut into pieces 2 cups buttermilk 1 large onion. they feel a little burning sensation in their mouth and wow really spicy delicious." Done. and cook 3 to 4 hours on High or 6 to 8 hours on Low. Lower the heat. Simmer for 3 minutes or until half done. mix the barbecue sauce. well flavored. 3. Add water. minced  1 large onion. Add milk and stir occasionally. cut into 1-1/2” long  1 cup coconut milk or evaporated milk (Cooking Conversion Chart) Cooking Procedures : 1. Well. quartered  1 tbsp. 4 Use tongs to remove chicken from pan. boneless chicken breast halves 1 (12 ounce) bottle barbeque sauce 1/2 cup Italian salad dressing 1/4 cup brown sugar 2 tablespoons Worcestershire sauce Directions 1. Stir for 2 minutes. or anodized aluminum . Be careful to keep the oil hot enough to fry the chicken. add celery. cut into big squares  1 green bell pepper. In a large paper or plastic (sturdy) bag. Add chicken to hot pan and fry on 1 side for 12-15 minutes. or peanut oil Method 1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions. Italian salad dressing. patis (fish sauce)  3 tbsp. sliced 1/4 cup chopped mixed fresh herbs (parsley. . chef Stephen Stryjewski come from German and Polish stock and they know their pork. stainless steel. Pour over the chicken. always have a pan lid close by. But here in Canada. Set aside. 7. until golden brown. brown sugar. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. chicken. I continue cooking this chicken dish during special occasions because this is one of my famous Filipino recipe that my family and friends loves. heat 2 cups oil in a large. or other high smoke-point oil such as canola oil. In the same pan. and roasting birds). peeled.) 2 Drain in colander. and cayenne pepper. and Worcestershire sauce. 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 2 cups flour 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1 teaspoon cayenne pepper Salt and pepper      6 frozen skinless. This recipe for braised pork belly is from chef Donald Link of Cochon Restaurant in New Orleans. many countries had their own version of chicken curry but for me. Add more salt and pepper to taste. herbs.

once considered scrap meat and relegated to the soup or cabbage pot. vinegar and 2 tablespoons of water in a pan. Pan fry the fish fillets by putting 1" to 1 1/2" of oil in a skillet. sugar Mix together pancake flour. Dip fillets in batter mix and place in hot oil for several minutes until done. 2. cut into thin strips 1/3 cup (80ml) soy sauce 1 tbs white wine vinegar 2 shallots (spring onions).thin strips 1 red chilli. Make 2 slashes in the thickest part of the fish flesh.heads. Pork belly. Add the olive oil to a small mixing bowl with the lemon juice. Method 1. and dip in the garlic basil oil. but when handled properly. Ingredients (serves 2)  2 whole fish. Brush a roasting pan with 1 tablespoon of the oil and place fish in the pan. Batter coats 1 1/2 to 2 pounds of fillets. Shell the shrimp. It's a fatty piece of meat. innards and more all find a place in the culinary repertoire. tails. and sprinkle with the sesame seeds. to garnish Steamed rice. Thai recipes. salt and pepper. minced  2 sweet basil leaves. pancake flour 1 egg 3/4 c. to serve Preheat the oven to 220°C. garlic. feet. 3. Turn and cook for another minute. and sugar. finely chopped  1/2 tsp of sea salt  A pinch of freshly ground black pepper Preparation: 1. seeded and diced . Mix quickly to emulsify to the mixture. Bake for 20-25 minutes or until the fish are cooked through (the flesh will flake away easily when tested with a fork). egg. about 2 to 3 cups fish meat 1/2 cup red onion. Meanwhile. cut into wafer. about 450g each (we used tailor)         2 tbs vegetable or sunflower oil 1 tbs sesame seeds 2cm piece ginger. Set aside.Eastern European cooks are frugal. 2. shells intact  1/2 cup of good quality extra virgin olive oil  1/2 lemon. paprika. soy. Cook one side for 1 minute. basil. Can be thickened with pancake flour or thinned with milk according to taste. Sisig na bangus Ingredients 1 large bangus (milkfish). chilli. Start with our French recipes. place the ginger. peeled and diced 1/2 cup red pepper. 3. season with salt and pepper. not wasting one ounce of the animals they slaughter -. Pat fish fillets dry on paper towel. being careful not to burn your fingers. milk 1 tsp. is now treated like royalty in trendy restaurants around the world. 30 minutes Total Time: 3 hours. Take a trip around the globe with our range of international recipe collections. Place the fish on a large plate and pour the Asian-style dressing over top. juiced  4 cloves of garlic. wow! Makes 4 servings Braised Pork Belly Prep Time: 30 minutes Cook Time: 3 hours. Cook over low heat until the ginger and chilli have started to soften. paprika 2-3 tbsp. seeds removed. Turn fillets halfway through cooking. peeled. sliced diagonally. milk. Garnish with shallots and serve with rice. Heat up the barbecue and throw on the shrimp.   Barbecued Prawns Ingredients:  1 kg of large shrimp. Asian-style oven-baked fish This aromatic baked fish makes a delicious dinner for two. at least 60 percent lean Braising Liquid: BATTER FRIED FISH 1 c. Brush the flesh with remaining oil. 60 minutes Ingredients:         Dry Rub Marinade: 1 tablespoon kosher salt 1 tablespoon ground fennel seed 1 tablespoon ground allspice 1 tablespoon ground black pepper Pork 1 1/2 pounds pork belly in one rectangular piece. Turkish recipes and Spanish recipes. Clean and scale the fish (see above).

then drop the green peppers. minced frying oil salt and pepper to taste Procedure In a pan. garlic. Cook until done. marinated and grilled to perfection . fry marinated fish (one at a time) in a hot oil over medium heat. Heinz Distilled White Vinegar. head and tail. Heinz Distilled White Vinegar Preparation Time 10 mins . then add the talangka. Filipino Crabs with Jackfruit in Coconut Milk Recipe Serves/Makes: 4 Ingredients:  15 small crabs (talangka) Salt to taste How to cook Filipino Crabs with Jackfruit in Coconut Milk:          5 long green peppers (siling haba) 2 cloves garlic 2 cups jackfruit (nangka). HP Sauce. Toss with lemon juice. mix all ingredients until well blended.1 hr ( or overnight marination) Cooking Time Serves Ingredients 4 pcs 1⁄2 cup 1⁄4 cup bangus (daing style) Heinz Distilled White Vinegar Lea & Perrins Worcestershire Sauce 10 mins 4 11⁄2 Tbsp HP Sauce 4 Tbsp 1 Tbsp 1⁄2 tsp Salsa: 4 pcs.1/2 cup green pepper. seeded and diced juice from 2 lemons (about 2 to 3 tbsps) 2 to 3 thai peppers. Filipino Fish and Other Seafood Lea & Perrins Worcestershire Sauce Preparation Time 5 . add coconut milk and jackfruit. cleaned and cut in cubes 1 can coconut milk (gata) Brown the garlic. Note: The Filipino Crabs with Jackfruit in Coconut Milk recipe easy to prepare and so good! This recipe for Filipino Crabs with Jackfruit in Coconut Milk serves/makes: 4 Bangus ala Pobre ( Milk Fish in Garlic Sauce) Filipino's favorite milk fish. discarding bones. marinated and pan fried usually served with vinaigrette and garlic rice. Remove from pan and drain excess oil on paper towels. Slide in fish and fry until crisp and golden brown. Salt to taste. In a frying pan. Serve with salsa and rice. Appetizers Lea & Perrins Worcestershire Sauce.perfect for figure watchers Cuisine Type Meal Type Product Other Asian. Filipino Fish and Other Seafood. In a bowl. Tie the ends and let stand for at least 1 hour. diced minced garlic salt pepper oil for frying 1 Tbsp Lea & Perrins Worcestershire Sauce 1⁄8 tsp salt pinch pepper Procedure 1. 2. onions and peppers. flake fish to small pieces. tomatoes. diced 1 pc onion. When talangka is turning red. Lea & Perrins Worcestershire Sauce. combine fish meat. cover and simmer. Charcoal Broiled Tuna Fish Fresh Tuna cuts. Season with salt and pepper. Cuisine Type Meal Type Product Other Asian.20 mins . To make the salsa. heat oil. salt and pepper in a plastic bag. Place fish.10 mins Cooking Time 10 . HP Sauce. Bring to a boil. Season with salt. When cool to touch. 3.

Lumpia Shanghai Ingredients:      1 pound ground pork 1 pound ground beef 1 medium onion. add the spinach. tails. 5. grated 1/4 cup soy sauce . 3. Add garlic. Set aside. stir in cheese until melted. pepper. turning both sides from time to time. add nutmeg. belly or center cut or slice into portions salt 1⁄4 cup calamansi juice 2 Tbsps Lea & Perrins Worcestershire Sauce dashes of pepper dashes of paprika 2 Tbsps toyo sili labuyo dashes of sesame oil (optional) Procedure 1. 5. Sauté for a few seconds until tomatoes wilted. Olive Oil 1 cup chopped onion 4 oz. I see to it that I have a variety of Filipino food in our table every week. 7. patis (fish sauce)  salt to taste  1 cup ampalaya leaves or substitute spinach or watercress (Cooking Conversion Chart) Cooking Procedures : 1. Spinach Delight Ingredients 1 tbsp. 6. Marinate the fish with this mixture for a few minutes. and stir 4. In a pan. finely chopped 1 carrot. My desire is to let my children continue to like and love to eat filipino food like we do back home. Lea & Perrins Worcestershire Sauce. Boil mung beans in water until soft and easily mashed. minced  1 onion. chopped  2 pcs. In our household. 2. toyo and sili (optional). vegetable oil  1/2 lb. Wash and clean fish with salt. ( 1 pkg. pour the mushroom soup over the top 5. paprika. Remove from fire and serve with the marinade as sauce. 2. Season with patis and salt to taste. Serve hot. cubed (optional)  2 cups water or broth  1 tbsp. Chinese sausage. Pour in water or broth and add boiled mung beans. 4. chopped  2 tomatoes. It’s one of the staples in most Asian country. 3. Over hot charcoal. Cook pork until it turns slightly brown. Makes 5 servings Sauteed Mung Beans Munggo (mung beans) can be found in any Asian Store. 4. sliced  2 cloves garlic. basting with the marinade all over while cooking.Serves Ingredients 300 g 1-2 tuna parts such as head. broil the fish until done on both sides. pepper and garlic powder and stir 6. onions and tomatoes. add the ground turkey and brown w/ the onion. It is in a way of not to be homesick even with our food. Bring to boil and let it simmer until thick.) lean ground turkey 1 pkg. Saute the onions in the olive oil 2. salt. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes. heat oil. Mix together salt.5 cup grated chedder cheese Directions 1. And I'm thankful that they still do! Ingredients :  1 cup munggo (mung beans)  3 cups water  1 tbsp. frozen spinach (thawed) 1 can cream of mushroom soup 1 tsp nutmeg 1 pinch salt 1 pinch pepper 1 tsp garlic powder . 3. pork. Rinse and set aside. Add ampalaya leaves or substitute. Guisado (sautéed) as what we Filipino are calling mostly of our food because of the way we cook it. Cover and remove from heat.

divided 3 tablespoons lemon juice 1/2 pound fresh mushrooms. or the wrapper will cook faster than the meat. sliced Directions . as fries will bubble up when they are added. We like sweet and sour sauce. Increase the heat to medium-high and add fries. Lemon Cream Chicken Ingredients          1/2 cup plus 1 tablespoon all-purpose flour. Fry. and carrot. until golden brown and puffed. Cover with water by 1-inch and cover with ice. and fold them towards the center. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan. I suggest getting down and dirty and use your hands. turning once. black pepper. Refrigerate at least 30 minutes and up to 2 days. to the hot oil. 3 Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. and have hubby or the kids help you out. When ready to serve the French fries. French fries Ingredients  4 large russet or kinnebec potatoes. stirring occasionally. a handful at a time. (or in an electric deep fryer). Let rest for at least 10 minutes or up to 2 hours. about 6 to 8 minutes. Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. carefully remove fries from the oil and set aside to drain on paper towels. After 2 minutes grilling on a side. about 1 minute. Fry for about 3 or 4 minutes. divided 1/2 teaspoon salt 1/2 teaspoon pepper 6 boneless skinless chicken breast halves (4 ounces each) 1/4 cup butter. Transfer the blanched potatoes to the hot oil and fry again. or serve as is with dipping sauce. onion. Make sure to completely mix everything. Make sure the filling is no thicker than your thumb. peeled and cut into 1/4 by 1/4-inch thick batons  2 quarts peanut oil  Salt and pepper Directions Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. 2 Marinate at least 2 hours. cubed 1 cup chicken broth 1 cup heavy whipping cream. Take the left and right sides. garlic powder. and place about 2 tablespoons of the filling in a line down the center of the wrapper. Moisten the last edge of the wrapper to seal.  Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). chops will become tough. minced  6 pork loin chops. 2. Serve immediately. 3. soy sauce with lemon.  Gradually blend in the soy sauce . Turn over when juices pool on upper surface and meat appears to be cooked half-way through. heat oil over medium-low heat until the thermometer registers 325 degrees F. stirring frequently. Using a skimmer or a slotted spoon. rotate chops 45 degrees for even cooking.1 1/2 quarts oil for frying Lumpia Shanghai Instructions:      2 1/2 teaspoons black pepper 1 1/2 tablespoons garlic powder 2 tablespoons salt 1 (16 ounce) package spring roll wrappers  In a Large bowl.  Take the bottom and top edges of the wrapper and fold them towards the center. Knead the meat in the bowl if you must. Transfer to paper lined platter and sprinkle with salt and pepper. until potatoes are soft and limp and begin to turn a blond color. thicker than 3/4" 6-7 minutes maximum per side. Lumpia are cooked through when they float. reheat the oil to 350 degrees F. 5-6 minutes maximum per side. combine ground pork. to taste. Cooking time for second side is shorter by 1-2 minutes. 1 In deep bowl mix all marinade ingredients. Fry 3 or 4 lumpia at a time. DO NOT OVER_GRILL. Now repeat using the rest of the wrappers. Grilled Porkchops Ingredients: Servings: 6 Units: US | Metric  1/2 cup water  1/3 cup light soy sauce  1/4 cup vegetable oil  3 tablespoons lemon pepper seasoning  2 garlic cloves.  Cut in half. fat removed Directions: 1. 3/4" or thinner. and the wrapper is golden brown. and salt until all ingredients are evenly distributed. In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer. or banana ketchup.  Lay out a few wrappers at a time on a flat surface. ground beef.

for 10 minutes or until broth is reduced to 1/3 cup.    In a large resealable plastic bag. Yield: 6 servings. stir to loosen browned bits from pan. add the chicken. Simmer. Add broth to the drippings. . cover and keep warm. a few pieces at a time. Combine remaining flour and cream until smooth. Return chicken to skillet and heat through. lemon juice and mushrooms. Bring to a boil over medium heat. Bring to a boil. uncovered. Stir in 3/4 cup cream. stir into skillet. cook and stir for 2 minutes or until thickened. Seal bag and shake to coat. Remove chicken. In a large skillet. combine 1/2 cup flour. Cook over medium-low heat for 5 minutes. salt and pepper. cook chicken in butter for 8-9 minutes on each side or until a meat thermometer reads 170°.

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